“From Kraft's Food & Family magazine. Allow 4 hours to chill. I have not tried this one yet, but it looks simple and delicious. Reduced fat cream cheese can also be used.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
  3. Pour into 9-inch round cake pan.
  4. Place 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
  5. Place milk and cream cheese in blender container; cover. Blend until smooth.
  6. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well.
  7. Pour over syrup in cake pan.
  8. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.
  9. Bake 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven.
  10. Place round pan on wire rack; cool completely.
  11. Refrigerate 4 hours or overnight before unmolding.
  12. To unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen. (The caramel sauce that was on the bottom of the cake pan will now be on top of the flan.).
  13. Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 minute or until chocolate is melted, stirring after 30 seconds.
  14. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
  15. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.

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